Explore the art of making this velvety 'Roasted Pumpkin and Almond Soup', instilled with the wholesome goodness of @ProV almonds. It's a comforting soup that is best for relaxing nights!

ROASTED PUMPKIN AND ALMOND SOUP

Active ingredients

300 grams red pumpkin, peeled, seeded and roughly sliced
1 medium onion, sliced
10-12 garlic cloves
3-4 fresh thyme sprigs
6-8 black peppercorns
15-20 Pro V Select California Whole Natural Almonds
1 tablespoon olive oil
2 tsps veg stock powder
Salt to taste
Crushed black peppercorns to taste
1/2 cup almond milk
Pro V Triggered Pumpkin Seeds to sprinkle

Method

1. Preheat the oven at 180ºC. Spread pumpkin pieces on a baking tray. Include onions, garlic, thyme, black peppercorns and Pro V Select California Whole Natural Almonds.
2. Drizzle olive oil and blend well. Prepare for 15-20 minutes in preheated oven.
3. Enable to cool entirely. Include 2 1/2 cups water and grind to great paste.
4. Transfer in a nonstick kadai. Add 1 cup water and blend well.
5. Include stock powder, salt, crushed black peppercorns and almond milk and mix well.
6. Prepare for 2-3 minutes.
7. Transfer in a serving bowl. Sprinkle Pro V Triggered Pumpkin Seeds and crushed black peppercorns and serve hot.

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